There’s nothing I love more than a dinner that practically makes itself. Except perhaps a dinner that practically makes itself that’s also cheap, healthy, low-calorie, crowd-pleasing, and most importantly, delicious. This Crock-Pot Tomato Soup recipe is a staple in my kitchen during the colder months. The family gets to sit down together over a warm meal, even when I just walked in the door.
This soup is also great for entertaining family or friends who are vegetarian, vegan, or have food allergies. On it’s own its totally vegan and each guest can add toppings to their liking and sensitivity.
You’ll notice that this recipe calls for canned tomatoes instead of fresh, which makes it a perfect addition to your fall and winter dinner rotation. While I cherish the delicious, ripe tomatoes my back yard garden produces each year, canned tomatoes are a great option for when tomatoes are not in season and actually have some interesting health benefits.
I love that the prep time for this recipe is minimal. In the morning I quickly sauté the veggies, throw everything in the Crock-Pot and leave for the day. When I get home, I blend for a few minutes, and dinner’s ready. I like to serve this soup with a variety of soup toppings, a quick green salad and grilled cheese sandwiches on our Panini press. Each family member gets to choose their own soup and sandwich toppings, so it pleases kids and adults alike.
- 1 tablespoon olive oil
- 1 small onion – coarsely chopped
- 1 red bell pepper – coarsely chopped
- 1 teaspoon minced garlic
- 2 28-oz cans diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt
- Red pepper flakes, to taste
- Chopped fresh basil, for garnish
- In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
- Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
- Using an immersion blender, blend soup until smooth. Serve immediately with fresh basil as a garnish.
- Top with Parmesan cheese, croutons, yogurt, or grilled cheese croutons as desired.
- Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
- Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
- Norpro Balloon Wire Whisk Set of 3 Stainless Steel Stir/Mix/Beat 6" /8"/ 10"
- EcoCheph 4-Piece Eco-friendly Non Scratch Natural Bamboo Utensil Set
- OXO Good Grips 3-Piece Angled Measuring Cup Set
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Serving Size:1 cup
Amount Per Serving: Calories: 58 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 445mg Carbohydrates: 9g Fiber: 4g Sugar: 6g Protein: 2g